Jollof Rice Recipe: The Nigerian Style

Though we are looking at the Nigeria Jollof rice recipe. Jollof rice is a rice dish made by Africans in Western Africa. It is common to the West African countries of Liberia, Sierra Leone, Ivory Coast, Ghana and Nigeria where it is the national dish. The origins of Jollof rice are not clear and there are some claims that it originated from Western Africa, specifically Senegal where it is known as Ceebu jën or Ceebu Jen.

A celebration in an African home would be incomplete without the presence of Jollof rice. Seriously, what are we (Africans) expected to eat? Burgers? lol

Jollof rice is a popular dish in many African countries, and each Jollof rice recipe varies based on the country. I make the Nigerian party jollof rice, which I still consider to be one of the best recipes available (not being biased, just stating facts LOL)

Because of its distinct flavour, party jollof rice is frequently the most sought-after form of rice. Most people believe that the distinct flavour derives from the use of firewood in cooking, however, this is not always the case.

The Jollof rice recipe shared here is the traditional Nigerian Jollof Rice served at weddings. This is the most well-known Nigerian rice dish. This is why it is constantly present during gatherings. If you follow the simple procedures, it is pretty simple to prepare.

Ingredients

Vegetable oil or cooking margarine butter

Fresh tomatoes or

1 can tomato paste, 6 ounces

4 Red Onion

2 bell peppers, red (tatashe)

the crayfish (optional, but I love to use it)

4 habanero (scotch bonnet) peppers (put as much or as little as you want, depending on how spicy you want your rice)

4 1/2 cups parboiled long-grain rice

2 cups chicken broth

Spices:

Cubes of Maggi or Knorr

salt

black pepper and cayenne pepper

black pepper

Leaves of bay

curry seasoning

powdered garlic or onion

ginger

leaves of thyme

The amount of spices you use is up to you. Use your discretion and avoid using too many spices.

Preparing This Jollof Rice Recipe

1. In a medium-sized pot, heat 4 tablespoons of Vegetable oil and butter over medium heat, then add some chopped red onions. Allow the onions to cook until the redness fades slightly.

2. Next, add your tomato paste and cook it with the onions. To avoid burning, keep stirring the paste constantly. Cook for about 10 minutes, or until the pasta is completely fried in the oil. Crayfish can be added for an extra wonderful flavour.

3. Pure the tomatoes, onions, habanero peppers, and red bell peppers in a food processor until smooth.

4. Pour in the blended mixture and fry it with the tomato paste in the pot.

5. Mix together all of your spices (BUT DO NOT ADD SALT YET). Allow the tomato to sauté in the oil while you cover the saucepan. If required, add more oil. You really want to let the tomato cook remove the slappy sour taste, so don’t rush through this step. I’d recommend frying it for approximately 20-30 minutes. To avoid burning, keep stirring the mixture constantly.

6. While the tomato is cooking, start washing your long grain parboiled rice. Wash the rice until the water used becomes very clear to remove as much starch as possible. This keeps the rice from sticking together while cooking.

7. When the tomato has finished cooking, add the chicken stock and taste to see if it needs more salt. If required, season with salt and stir well.

8. Stir in the rinsed rice (along with a little water if necessary to cook the rice) and the fried tomatoes. Reduce the heat to the lowest setting on your stove and cover the pot. Personally, I like to wrap the pot with aluminium foil before putting it on the lid to ensure that the heat stays inside the pot and does not escape through the lid hole.

9. Cook the rice for approximately 30 minutes.

10. After around 30 minutes, open the pot and thoroughly incorporate all of the ingredients. Cover the pot again and cook for another 10 minutes, or until the rice has completely merged in with the liquid.

By the way, if you want the smokey flavour of typical Nigerian party Jollof rice, cooking on firewood or in a stainless steel pot will give you that extra flavour as well.

You will love this This Jollof rice Recipe.

Jollof rice is that one dish that has become synonymous with Nigeria. It is a one-pot rice dish popular across West Africa and the African diaspora. There are many ways to make it, but this Nigerian style Jollof rice recipe is my personal favourite. This recipe will give you that authentic taste of jollof rice as if you just stepped out of a Nigerian wedding!

I love cooking with tomato paste. One reason is that it makes your food look more inviting and appetizing. Another is because of the sweet, tangy taste that tomato paste adds to dishes like this Nigerian style jollof rice.

I hope you enjoy this Nigerian jollof rice recipe. If you liked this post and think it’s useful, please share it with your friends and family. Also, let me know if you try this recipe on Twitter or Facebook.